Tuesday, February 16, 2010

Weeknight Inspiration: Chicken Kabobs

If you plan ahead by a day, this is a really simple supper to make after you get home from work.

Kabob Ingredients (makes 4 servings or 4 kabobs):
1 lb. chicken tenderloins - chopped into bite sized pieces
2 bell peppers (any color you like - chopped into bite sized pieces)
1 onion (chopped into large pieces)
1 small container chopped pineapple
1/4 cup fresh scallions

1 cup brown rice, cooked

2 cups soy sauce
2 Tbsp red pepper flakes
juice of 1 lime
2 Tbsp honey
1 Tbsp fresh grated ginger
fresh ground black pepper

The day before I chop the veggies and the chicken and store it in ziplock bags in the marinade. Separate out the meat and the veggies and divide the marinade equally across them (if you have extra, err towards giving the meat more).

Pull everything out of the fridge and let it get to room temperature before you assemble the kabobs.

To serve, I mix up some additional marinade and prep the scallions. This will top the kabobs once they are done.

Kabobs just off the grill. Despite having to step over mounds of snow to get to the grill, this dish tasted so fresh and summery!

Serve over rice and top with scallions and additional sauce.

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